Spicy Shrimp Noodle Bowl

I have been in quite the soup mode lately, and while I seldom make the same recipe twice, I have made this soup, or some variation of this soup 3 times in the past 2 weeks. It is SO GOOD! This Cooking Light soup is a chicken stock based soup with seafood flavors (clam juice & shrimp tails) as well. I'm guessing that they called for chicken broth rather than fish stock because generally, chicken broth is easier to come by and is more readily available to the majority of people. Although, I bet this soup would be fantastic with a really good fish stock as its base.
Rather than sugar snap peas, I added shelled edamame and some sliced bamboo, both of which worked out really well. I love bamboo and cook with it a lot.... it really doesn't have a whole lot of taste but the texture is really interesting and its just kind of cool to be eating bamboo. :)

This dish is light enough that you will have room for dessert yet filling enough that you are not left hungry. The ginger is fantastic as are the noodles (although I may try glass noodles next time...yummm) and the spice! Warning, this dish can be VERY spicy if you add the amount that the original recipe calls for... I added a little to the dish during cooking and then added extra in my dish, as I like my food a bit more spicy than the significant other.

This is a great dish for any weather, any time of the year, and is perfect for a lovely lunch or a light dinner. The recipe suggests serving along side a cucumber salad (my friend Maura's favorite,) which would be perfect. I, unfortunately, did not have a cucumber so I steamed some store bought pot stickers as a side. They were delicious!

Enjoy!! Click here for the recipe

Husband rating... 8, it was a little spicy for him, but it cured his stuffy nose! :)